This pan is a fantastic workhorse. It's the 'go-to' pan in my kitchen. It goes from stove-top to oven/broiler without missing a beat and without doubts from the cook. Heats evenly and quickly, and the handle stays cool (on the stovetop), unlike some much more expensive copper pans with cast-iron handles I've used. This pan meets or exceeds the French & Belgian copper I've used, in terms of kitchen performance; the only place it might rate 2nd is in the aesthetics area, if one prefers a copper/cast iron look and European pedigree. The Calphalon was made in China.
But honestly, the Calphalon pan is one I never have to second guess it does exactly what is asked of it.
For anyone with qualms about foods catching in the pan, do the following:
1. Pre-heat the pan on MEDIUM heat prior to putting any food/oil/butter in it. Once the pan is hot, one can add the food. For example, I've put raw, unseasoned steaks in this pan once it's hot. The meat will adhere for 20-30 seconds until the pan-side is seared, then can be moved, turned, etc. quite as easily as if the pan had a Teflon coating. Eggs also are loose, as long as they've been put into a hot pan that has had a bit of butter added. A fried egg slides around after 20-30 seconds as though it was on ice, as long as one has begun with a HOT PAN.
2. This pan heats up nicely at 60-75% of the burner heat capacity; i.e., if your burner goes from "0" (cold) to "15" (max heat), you shouldn't need to turn it above "11" to get a nicely heated pan that will respond to your culinary desires. Remember it goes to "11."
3. Throw this pan into the oven at 300-F for hours, or under a hot broiler for 10 minutes. And forget about it I have had no warping or any problems whatsoever.
4. The pan cleans easily. Let it cool. Then any stuck-on bits wipe out with a splash of water. If something has really caught, scrape the stainless steel surface with a flathead screwdriver; it will be fine. After several years, I have some superficial scratches on the interior surface, but it's still shiny. The bottom of the pan is slightly tan in places, but again it's just superficial surface discoloration (much less than an All-Clad pan I have, which shows much more brown heat-scarring).
In sum, Calphalon has a fantastic 10-inch pan here. Life is too short to fret over a frying pan anyway.
If you want one, get it. It can probably deflect a hail of bullets too, if an angry mob should appear or one could just fry up some bacon in the pan and toss it to the mob to placate them.
You have to follow these instructions if you want to cook in a stainless steel pan like a pro (instructions from my father :p):
1. Put the pan over low heat without oil in it for a while; a while is usually until you can drop some water on it and see it evaporate pretty quickly.
2. Pour enough oil to coat the bottom and since the pan is hot, you want to make sure that you add your food after you've swirled the oil around in the hot pan a few times to coat the bottom.
3. Make sure there's a little bit of oil in the pan at all times, otherwise you're going to end up burning the oil on the pan.
4. After cooking remove the food and rinse off the pan under hot running water, right away; don't use cold water as it might warp the pan.
All in all, I love this pan, but I would really love it if it came with a lid; I know, it's a fry pan, but I can cook and I want a lid for my more creative projects!!!
Buy Calphalon Tri-Ply Stainless Steel Omelette Now
I own several pans from the Calphalon Tri-Ply collection and believe these are great pans for many uses.Anyone saying these pans don't clean easily is clearly doing something wrong.These pans are not "non-stick" so yes, there may be some elbow grease involved from time to time, but good luck searing a piece of meat with a non-stick pan.These pans do get hot easier and faster than some cheaper pans, especially because a lot of cheaper pans only heat the bottom of the pan by heating an encapsulated disc bonded to the bottom where as these pans heat throughout the entire pan. Make sure when using these pans you get them nice and hot and make sure you have some fat in the pan before adding food.Bar Keepers Friend works great at removing residue stuck on the pans that dish soap usually isnt able to remove on its own.
Read Best Reviews of Calphalon Tri-Ply Stainless Steel Omelette Here
After using this wonderful pan one can only conclude that negative reviewers, despite their statements to the contrary, must have misused their pans in one way or another.No pan, no matter how well-constructed, can survive abuse unscathed.
I had been using a good-quality hard-anodized omelet pan for my fried eggs.Seemed OK, but I decided to try a stainless steel pan and chose this one.I am delighted I did.The pan has good weight to it, and is beautifully constructed with a brilliant finish.
I put a little butter in the pan over medium-low heat.The butter melted more quickly and evenly than it did in my non-stick pan.I cracked two eggs and continued cooking over a fairly gentle heat.They cooked thoroughly and evenly.After gentle prodding with a turner they slid around the pan better than they ever did in the non-stick.I never had to turn the heat up high at all.
I am sold and it cost me:I ordered replacements for all sizes of my pans.I will, however, keep this pan as a dedicated egg pan.I think that, along with careful cooking and clean-up, will insure a long life of good service.
Want Calphalon Tri-Ply Stainless Steel Omelette Discount?
I am a sudden fan of Calphalon Tri-Ply Stainless.I recently purchased an All-Clad pan and had to send it back, because the quality was terrible.The bottom was actually convex.So, I bought a Calphalon 10-inch Tri-Ply just to try it out.I didn't expect much.Wow, was I wrong.This pan is great, and it costs comparatively nothing.I really don't understand why this pan isn't more popular, and All-Clad gets all the press.
Save 40% Off
I like it. it is light weight, easy to clean, good looking, and durable. Just be careful not to put meat with bones seen from the outside into the pan or they will scratch the serface.
